Takoyaki
Takoyaki
Takoyaki is one of my favorite Japanese appetizers. You can find them on just about every ramen and sushi menu that you read. They are kinda like little pancake balls, still slightly gooey inside, filled with octopus, green onions, and pickled ginger. They are then topped with takoyaki sauce, Japanese mayo, crushed seaweed, and bonito flakes. While you need to have a special takoyaki pan to make them, they are extremely easy to make. You can find the pans on Amazon for around $20. If you aren’t a fan of octopus, substitute shrimp, ham, or sausage.
Equipment
- Takoyaki pan
- Chopsticks
Ingredients
- 1 cup dashi stock
- 1 large egg beaten
- 1 tsp soy sauce
- 1/4 tsp salt
- 1 cup flour plus 2 tbsp
- 2 green onions finely chopped
- 1 tbsp pickled ginger chopped
- 1/2 lb octopus
- vegetable oil
Toppings
- takoyaki sauce
- kewpie mayo
- dried crushed seaweed
- bonito flakes
Instructions
- Wash your octopus. Rub it with salt.
- Drop the octopus in salted boiling water. Boil for 2-3 minutes. Shock in ice water.
- Chop the octopus into small pieces. Set aside.
- In a small bowl, mix together the dashi, soy sauce, salt, egg, and flour.
- Over medium high heat, lightly brush oil in each of the takoyaki pan holes. Fill up each hole with 2/3 of the takoyaki batter.
- Drop a few pieces of the octopus in the center of the batter in each hole.
- Cover the top of the pan with green onions and pickled ginger. Let the takoyaki cook for 3 minutes.
- Using a chopstick, push the edge of the takoyaki and turn each one half way. Start to tuck the green onions and pickled ginger inside of the takoyaki. Pour the remaining batter into the holes. Let cook for a minute.
- Completely turn the takoyaki upside down. Let cook for 2 more minutes. Remove from the pan.
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